Cheesy Chicken Enchiladas
This enchilada recipe is unique because it uses burrito-sized flour tortillas instead of the traditional rolled corn tortillas. The advantage to using the bigger size is that more great enchilada filling can be tucked inside. We use precooked chicken, beans, corn and cheese for a hearty filling. Once the enchilada is assembled (much like a burrito), the delicious and tangy homemade white sauce, along with additional cheese, is drizzled on top.
Ingredients
Enchiladas
- 4 cups pre-cooked chicken breast cut into 1 inch pieces
- 1 cup frozen corn, thawed You can substitute 1 (12 ounce) can corn, drained
- 1 cup black beans drained and rinsed
- 7-8 oz reduced fat shredded Mexican cheese blend Sargento's reduced fat 4 cheese Mexican blend recommended
- 8 burrito-sized flour tortillas
Creamy White Sauce
- 2 tablespoon all-purpose flour
- 1 & ½ cups reduced sodium chicken broth
- 1 & ½ cups reduced fat sour cream Daisy or Breakstone's preferred
- 1 & ¼ cups reduced fat shredded cheddar cheese, divided reserve ¼ cup of this for topping
Instructions
- Before starting, thaw frozen corn in a small bowl.
- Cut pre-cooked chicken into 1 inch pieces.
- Preheat oven to 350 degrees.
- Lay a large piece of parchment paper on workspace. Place 8 separate piles of chicken on the paper; then top each pile with corn, followed by black beans and then cheese.
- Place one burrito-sized flour tortilla on a separate workspace. Place one chicken/corn/black bean/cheese pile from step above in the center. Fold in the two sides of the tortilla toward the center. Next fold the bottom in toward the center; then roll up to the top. Turn folded tortilla over and place in a lightly greased lasagna pan. Repeat this step until all 8 tortillas are filled.
- Place flour and chicken broth in a medium saucepan. Stir over medium high heat until mixture gently boils. Reduce heat to low and cook another 2 minutes. Remove from heat and let sit an additional 2 minutes.
- Gently fold sour cream and 1 cup of the shredded cheddar cheese into the sauce. Stir until sauce is smooth and fully incorporated.
- Pour the white sauce over the folded enchiladas. Then top with remaining cheese.
- Bake uncovered in a preheated 350 degree oven for 20-25 minutes, or until sauce is bubbling.
- Allow enchiladas to rest for 5 minutes before serving, then enjoy with your favorite toppings!
- Store in an airtight container, refrigerate and enjoy any leftovers within 3 days. Do not freeze.
- Cover and bake leftovers at 325 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes or until enchiladas are heated through.
Notes
You can prepare this dish ahead of time! Assemble the enchiladas and drizzle them with their sauce. Store in an airtight container and refrigerate for up to 24 hours. Please note: You will bake these uncovered because they haven't been cooked yet, but you will most likely have to add on an additional 10-15 minutes of oven time.
You can swap out the pre-cooked chicken breast for rotisserie.
Tried this recipe?Let us know how it was!